This dish takes a lot of time but it's worth it!

1 lb. ground round
1 lb. chopped ham
1 sm. onion, chopped
1 egg
1 can sauerkraut
Salt
1/4 c. rice
1 ham shank (hock)
2 Polish sausages, cut into big chunks
1 clove garlic
Bacon grease for sauteing
1 head cabbage

Boil ham hock in water in covered pan. Quickly boil cabbage to make leaves soft (bring to boil, then turn off heat, let cabbage remain in hot water 1/2 hour). In the meantime, saute chopped ham, onion and ground round. Remove from heat and add uncooked rice and raw egg. Season lightly with salt. Set aside.

Remove husk from cabbage so each leaf is easy to roll. Take each leaf and fill with meat/rice mixture. Roll jelly roll style. Tuck in ends and line big pan with small cabbage leaves, stack cabbage rolls on top. Add sauerkraut, Polish sausage, ham hocks (with 2 cups water). Cover and bring to boil. Simmer 2 1/2 to 3 hours. Serve with boiled potatoes, French bread and beer. Great left overs.